Robwonton

Saturday, December 31, 2005

New Years Eve

Pan decided to cook a special meal for New Years Eve. After the delicious Sukiyaki she made for Christmas, I could not wait to see what she was going to make for this evening.

Nabeyaki Udon. Mmmm. Sprinkle of togarashi and I was in heaven. Sides included soy sauce flavored uni, sliced okra, blanched spinach and pickled cucumbers. Pan doesn't cook often, but when she does it is always good. I am so full I can't see straight or is that from the sake? Probably both.

Man, what a year this has been. Pan and I have been busy. Busy with our jobs, busy with our dogs and busy making a baby. Got a feeling that 2006 will be the same but different. We would like to wish everyone a wonderful and safe New Year!

Slang : Holiglazing

Holiglazing - The work period between Christmas Holiday and New Years Holiday were one simply stares at their computer screen [sleeping with your eyes open] and presses random keys on the keyboard in hopes of making enough fraudulent "work" noise not to be noticed, but thought to be working.

Christmas Dinner...again

I realized as I was eating a plate of Turkey, Dressing and Mashed Potatoes and Gravy, for what seemed like the 100th time, this morning, that maybe, just maybe that I made too much food. How much meat does a 16 lb Turkey yeild? A whole freakn' lot! I remember people taking plates of food with them as they were leaving.

I still have what seems to be a endless supply of turkey in my icebox. Had I thought this through, I would have gone on the Atkins diet this week, but then who would eat the stuffing and mashed potatoes and gravy? Mmmm...gravy. Sounds like a job for Fat Bobby (me)!

Pan has stopped helping. Two meals of the same thing in a row is her limit...for the week. So, I am on my own.

The sad part of all this is that the food still tastes so good. I don't want to get to the point were it doesn't. Ever OD on lobster? or Uni? or Foie Gras? or Ankimo? I never mean to get to that point. I don't even know were that point is, but when your there, your there, and you can not turn back. What's done is done.

Wow, now I am hungry. Funny how talking about food does that to a person. Hmmm...I think I'll go home and make me a plate of turkey and dressing. Did I ever mention that I have the attention span of a flea? What was I talking about again?

Thursday, December 29, 2005

Post Christmas Hang-Over

Since the four day Holiday, I have not been able to get back into the groove. I sit and stare around my cubical, focusing on nothing and everything at the same time. I forget what was said to me by my co-workers as soon as they leave my area. I give the standard "I work with you and have to act like I like you" smile, continue to press the same keys on my keyboard, making working sounds.

My days this week have been measured in dog years, 1 = 7. I've had hang-overs like this, but never this bad. New Years is a few days away, I hope I make it. I hope the next time I write about a hang-over it will be about nursing a actual hang-over. I hope I make it through today. I think I will try to sleep with my eyes open...wait I did that yesterday.

Tuesday, December 27, 2005

Christmas 2005, Part 2

My brother and cousins meet in Los Angeles and go to Las Vegas for a few days every year around the Christmas holidays. This year they decided to come down for a visit on Monday, the day after Christmas. I was told that all they want to do is eat, drink and play cards. How do you say "No" to that?

On the menu was Honey and Maple Brined Turkey, Herb Stuffing, Sausage and Fennel Foccia Stuffing, Marscapone Cheese Mashed Potatoes topped with carmalized leeks, Roasted Brussels Sprouts with Bacon, Apples and Onions from Stephen Cook's, Green Beans with 10 year old Balsamic and a sprinkle of sea salt, Roasted Asparagus wrapped in Prosciutto di Parma and for dessert I made Fudge Brownies with William Sonoma Peppermint Bark, with a dollap of Whiskey Whipping Cream and Pan brought a Christmas cake from Sage [Forgot to take a picture, it was beatiful]. Did I forget anything? Oh yes, I also had a buffet of beers for Wah to sample through out the day with included, Samuel Smith Organic Ale, Apline Ale, Chimay Trappist Ale, a Growler of Alpine's Captian Stout [My Favorite], and a growler of Alpine's Pure Hoppiness.

Everything turned out wonderfully. Although, I did not tent the Turkey earliy enough and the sugar in the brine caused the skin to darken. Other than that, no beating myself over anything not turning out. LOL.

After eating, We had a few rounds of Texas Hold'em. Going 1 for 5 in heads-up play is not good. Nothing you can do when people are hitting gut-shot straights on the river. Si won both times.

Wah found this gift. Funny. I love the new trucker cap.

Thanks to Wah, Si, Siu-Fai, RayRay, Agoo(s), Fay Dee Dee, Danny & Annie, JoeyS and Jessica for joining us and making this a fun and wonderful Post Christmas Meal! We would also like to wish everyone a safe and happy New Year.

Sunday, December 25, 2005

Christmas 2005, Part 1

We had a wonderful Christmas. The weather has been a bit uncharacteristic. I was in shorts and flip flops. Its Christmas and 65 degrees. I wonder if we will have a winter in San Diego this year.

The best gifts of the day. I got the Munny DIY White Vinyle Figure by Kid Robot. Very cool gift, THANKS JoeyS. Pan got Nara Pupcup by artist Yoshitomo Nara. Pan is a big fan and now she has another piece to add to her Nara collection. Is there anything better than toys for Christmas?

Merry Christmas to all our friends and family! The cards are in the mail...late as usual.Pan is making Sukiyaki for dinner and I have a half size bottle of Otokoyama[Sake] to break open...gotta go.Kampi!

Coffee or Tea?...or Soda?

A pound of tea contains twice as much caffine as a pound of coffee. However, a pound of tea makes about 160 cups; a pound of coffee, about forty. Therefore, a cup of brewed tea has about one quarter of the caffine of a cup of coffee.

Tuesday, December 20, 2005

House of Pan : Peanut Butter Doggie Biscuits

Buddy, Choco and Mocha decided that they wanted to do something special for their friends this holiday. They, along with Pan, thought that it would be great if I baked some doggie biscuits. Our loft was turned into a biscuit making sweat shop...with me as the lone worker. Talking about slave labor. No bathroom breaks. It was non stop baking.

After the baking was done and the biscuits were cooling on the racks, I was instructed to work on the packaging. Buddy art directed, constantly looking over my shoulder, tweaking the layout. After many many many revisions, the label was approved, packaging completed and my weekend over.

The doggies were very pleased with the end result and I am certain that their friends will be pleased as well.

*All work shown is copyrighted. Duplication of these photos is not authorized without the written permission from Robwonton™ or its owners.

Monday Morning Meeting Doodle: 12-19-05

Sunday, December 18, 2005

Pan at 25 weeks

Today I am making peanut butter flavored doggie biscuits for Pan's co-workers (dog owners), while Pan is off for her Pregnancy Massage. Hmmm, I don't remember reading about this in any of the Pregnancy Books.

Thursday, December 15, 2005

Did You Know...Turkey

Organic Turkeys : To be certified, they must be raised on 100 percent organic feed, have access to the outdoors and have never been givien antibiotics or growth hormones.Free-Range Turkeys : According to the USDA, "free-range" simply means that the birds have access to the great outdoors.Wild Turkeys : These relatively small birds have the ablity to fly, which helps result in a denser bite. Wild turkeys have less cholesterol than domestic birds and more lean protein, pound for pound, than most other meats. They have a slightly gamy flavor, similar to pheasant.Heritage Turkeys : These older American breeds, in danger of extinction, have colorful names such as Bourbon Red. The nonprofit organization Slow Food U.S.A. set out to promote the farming and consumption of the birds, which require more time and care to raise, resulting in a richer flavor than their grocery-store cousins-the turkey equivalent of heirloom tomatoes. They are often also free-range and/or organic.-Jennifer Rubell

Ninja Bombed

As I was taking a shower and Pan was blowdrying her hair:

Me: (sniff, sniff)Aww man, you could have waited till I finished showering.Pan: What?...(sniff)...Stinky Yo!Me: I didn't do it.Pan: I didn't do it. You did it.Me: I didn't do it. YOU did it!Pan: I didn't do it.Me: ?...Smells like you!Pan: Smells like YOU!!!

I open the shower curtain to get out. Mocha is laying on the bath mat...it was Mocha! We were just Ninja Bombed by the dog...Stinky Yo!

Wednesday, December 14, 2005

Slang : Texas Hold'em...2-3

2-3 : I have heard this poker hand called the "Michael Jordan", but better known within my family as the "Wah", in honor of my cousin Wah who claims that 2-3s are always dealt to him.I'll be listening to Wah whine about 2-3s as he deals come Christmas time. LOL.

Directions:1.As Pasta is cooking, heat oil and butter over med high heat. Once is starts to bubble, add Onions and Mushrooms. Salt and pepper. Saute until onions are translucent about 5 minutes. Transfer to a bowl.2.Cook Pasta according to package. Drain. Reserve half cup of pasta water.*Note: Time pasta to finish with sauce.3.In same saute pan, bring water and heavy cream to a boil, whisk in IKEA sauce packet slowly. Add Turkey Meatballs and simmer 5 minutes. Add sauted onions and mushrooms and any juices that may have accumulated and simmer for 2 minutes.*Note: If sauce is too thick add a bit of reserved pasta water to thin out.

4.Spoon on top of pasta. Top with fresh chopped parsley(optional).

I had some mixed spring greens with sliced beets, sliced granny smith apples, edamame and almonds. Drizzle of William Sonoma 10yr Balsamic and a pinch of sea salt. Use whatever you might have on hand.

Slang : Expertease

Tuesday, December 13, 2005

Native Harvest Wild Rice

In northern Minnesota, the Ojibwe tribe harvests wild rice by hand, paddling canoes through the rice beds and sweeping up the hard brown kernels. The grains have a delicious, earthy taste and aroma, and every purchase supports the White Earth Land Recovery Project to reclaim the tribe's original reservation.

Samuel Smith's Organic Ale

Samuel Smith's organic beers have received organic certification from the prestigious Soil Association, the UK's leading organization for organic food and farming. The Samuel Smith Old Brewery uses only Soil Association-certified, organically-grown malted barley and aromatic hops in the production of its organic beers.

The Samuel Smith Organic Ale (5% alc) has a buttery mouth feel with a malt and yeast flavored start. The finish was dry with a hint of apple and mild bitterness that does not linger. Overall, a very nice, organic ale. Love the vintage looking label.

Monday, December 12, 2005

Wahoo's The Sequel

Wahoo's Sandwich ($4.99). I ordered this with pot braised pork. The "Torta" came topped with shredded lettuce, shredded cheese and a refreshing guacamole. The side of green sauce was spicier than usual. I found the sandwich to be a little on the bland side. I guess I was expecting the same teriyaki like sauce they use in the pork burrito. Still the sandwich was light and not greasy like most "Tortas".

I also ordered a side of Maui Onion Rings ($2.49). These where wonderful. Crispy batter fried just right, nice sweetness to the Maui Onion. The Maui Onion tasted better than Valdalia Onion. I dipped the hot onion rings into cool ketchup and ranch dressing. Mmmm. Very nice contrast of flavors and textures.

The owners were there, putting up christmas decorations and also helped out behind the counter. We talked a bit about our Honda Elements. Very cool people. Its nice to know that they actually appreciated our business.Wahoo's Point Loma3944 West Point Loma BlvdSan Diego, CA 92110(619)222-0020

Saturday, December 10, 2005

Mario's De La Mesa Restaurant

Mario's is a family owned and operated mexican restuarant, located at the end of downtown La Mesa. Mario's was first recommended to me by my desiner friend JoeyS. He would rave about their service and food, but most of all, the Carne Asada.

This was a pretty tastey dish for what it was. The Carne Asada was perfectly marinated. Pan was like a mad scientist, mixing a different combinations with every forkful. Even though there was no standout ingredient besides the Carne Asada, everything tasted fresh and this was a good dish as a whole. We would definitely order this again.

I ordered my favorite, Mario's Carne Asada ($10.95). Specially marinated, tenderloins of beef, grilled and topped with sauted onions and bell peppers, served with guacamole, rice, beans and a choice of flour or corn tortillas.

I like the fact that the Carne Asada comes whole. I requested it to be grilled Medimum Rare and the onions and peppers cooked through. I knew since the beef is thin, that this would be difficult. I am normally not this picky, but through trial and error, this is how I best enjoy the Carne Asada here at Mario's.

The Carne Asada was cooked as ordered. Although, cooked well-done near the edges, it was Medium Rare as you got to the middle. The Carne Asada was mouthwatering delicious! The beef was tender, almost buttery and the marinade was not over powering. I was in nirvana with every bite.

I looked up from my now empty plate, dazed and ready for a nap. Like when the San Diego sunshine hits you; you can not help but smile. There is nothing like a good meal with attentive service at a reasonable price.

Random Photo : Kung-Fu Lessons

Thursday, December 08, 2005

Stop! Thief!

On the days that I bike to work, I lock my bike at the loading dock of my building. Today, leaving for lunch, as I opened the door to the loading dock, I see two teens taking off on their bikes. Something was not right about this.

My Spider Senses were tingling. 1)We do not have teens in our building and 2)Its is a commerical loading dock, mainly for delivery people.

As I watched the first one of them take off down the ramp, I quickly looked over and saw that my bike seat was missing. Now, biking home without a bike seat might sound tempting to some people...hmmm...let me think, no seat, bumpy ride home...why not? Add stop and go lunch hour traffic...I don't think so.

As the other teen took off down the ramp, I ran into the street after them and yelled "GIVE ME MY !@?*%&!' SEAT BACK!". Amazingly, the first teen with my bike seat, turns around, bikes back and hands me my seat. I was a bit shocked at this. I guess all the years of training and disciplining my dogs, I got the alpha voice mastered.

Walking back to my bike, my mind was going crazy, thinking of all the possibilities my new found powers bring. The alpha voice works on my dogs and it worked on the thieving teens. Will this work on Pan at the mall? Yeah right. Well at least I got my bike seat back.

Trader Joe's : Winterfest

I like the fact that at Trader Joe's, you can buy "singles". Nothing worse than being stuck with a six pack of subpar beer.

On a whim, I decided to try out Trader Joe's Winterfest (7.5% ALC). This is a Doppelbock brewed by Gordon Biersch Brewing Company exclusively for Trader Joe's.

There is a coffee with light molasses start, that morphs to a carmel malt finish with a hint of bitterness at the end. The more I sipped, the more surgary it tasted. Not a bad beer for the price ($4.99 flyer special). I dont think I could drink more than two a sitting, just a little to sweet for my preference.

A Reason To Love Kentucky

In 1964, Congress gave bourbon a legal definition and an honorary title - America's Native Spirit. Kentucky springwater gives bourbon its unique taste; 95 percent of worldwide production occurs in that state. Bourbon must be aged at least two years, be bottled at less than 160 proof, and contain 51 to 80 percent corn grain. -F. Paul Pacult

Wednesday, December 07, 2005

Sage : The Happiest Place on Convoy

Our favorite place to go for dessert is Sage on Convoy, in the Nijiya Shopping Center. This japanese cake shop makes some of the best desserts in San Diego...in my humble opinion. Never overly sugary, always a perfect balance of flavors.

There is always something new offered week to week. As Pan and I waited in line to order, I watched as the man ahead of us ordered 7 different slices. I don't think they were all for him, but with dessert this good, you never know.

I ordered the Monblang ($4.50). This is a seasonal item. A graham cracker crust base layer, then a thin layer of white cake, then a Chestnut Cake layer, topped with a dollop of custard cream and then dusted with powdered sugar. Mmmm...wonderful fall dessert.

After we polished off our desserts, Pan looked over at me as I was licking my plate clean. I knew we were thinking the same thing...Round 2.

In the twenty or so minutes we were there, I counted 15 people, who came and ordered Sage's wonderful dessert items. Certain favorites went quick. We contemplated Round 3, but thought better of it. We had to save room for dinner.Sage - French Cake & Coffee3860 Convoy St. #112San Diego, CA 92111Tel: 858-571-3484

Slang : Glazing

Most Expensive Dessert

The chocolate-hazelnut brownie topped with gold and served with a 1996 Quinta do Noval Nacional port in a Baccarat crystal atomizer : $1,000 at Brulee at the Quarter at the Tropicana, Atlatic City. -November 2005 Esquire

Random Doodle : Mocha

Monday, December 05, 2005

Flemings : Steak...Its Whats For Dinner

On Sunday, Pan got a craving for Steak. We decided to go to Flemings on 4th and K. We had been here once before, when they first opened. I recalled that the food was pretty good, but like all the "Prime Steak Houses" downtown, a little pricey.

We noticed from reading the menu outside that Flemings had a Prime Rib Dinner only available on Sundays. 12 oz "Prime" Prime Rib served with a trio of sauces. Includes choice of salad, one side dish and dessert ($24.95).

We both stared with the Classic Caesar Salad ($7.50). There was a nice combination from the dressing , shaved parmesan and fresh cracked pepper. The taste was the closest to a authenic Caesar I have had in many years. The only thing missing was the anchovies for that extra dimension.(sigh)

We both order the "Prime" Prime Rib. Mmm...cooked perfectly. Came topped with Au Jou and served with a Creamy Horseradish Sauce and a Dijon Mustard Sauce. Both sauces were OK, I went "Old School", Fresh Horseradish and a side of Au Jou.

Creamed Corn($6.95) and Asparagus with Hollandaise ($7.50) were our side dishes. The Creamed Corn had parmesan and gruyere cheeses with a little jalapeno that gave it a light spicy kick. The Asparagus was cooked perfectly and topped with a buttery hollandaise sauce.

For dessert I ordered the Key Lime Pie ($7.50) and Pan ordered the Mixed Berry Cobbler ($6.95). The Key Lime Pie was wonderful. The tartness from the mojito lime was complimented with the fresh whipping cream. Pan's Mixed Berry Cobbler was served warm with a scoop of vanilla ice cream. Mmmm...My brain said stop, but I could not. I was in pain, yet happy with every bite.

I looked up from my empty dessert plate, dazed, belly about to burst. At least one person at every table had ordered the "Prime" Prime Rib dinner. Even in pain, I wished I was hungry so I could do it all over again.